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Cream puff and its manufacturing method

Inactive Publication Date: 2006-09-07
HIROTA YUJI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

[0013] The composition of the outer skin of a cream puff according to this invention further comprises pieces of rod-shaped solid margarine for improvements in crunchy feeling of the cream puff when eaten, because those pieces create bubbles in the outer skin even after baking process. The addition of the pieces of rod-shaped margarine to the pie mixture prevents as a kind of adhesive property the outer skin from falling apart when eaten.

Problems solved by technology

However, the outer skin or pie-crust layer of the double-layered cream puff falls apart easily when eaten.

Method used

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  • Cream puff and its manufacturing method
  • Cream puff and its manufacturing method

Examples

Experimental program
Comparison scheme
Effect test

example 1

[0030]

Pie Mixture 1(Ingredients)Water5500gWheat flourEnriched flour6000gUnenriched flour4000gSalt80gChicken eggs (whole egg)1100gEuro malt200gLiquid margarine500gSolid margarine7000g

[0031] (How to Make the Pie Mixture)

[0032] Put water, wheat flour, salt, chicken eggs, Euro malt, and liquid margarine in a bowl with a capacity of 90 quarts and mix them with a blender for 10 minutes. Put the mixture in a container (a Banzyu vat) and put it in the refrigerator at 5□ over night to make the primary pie mixture.

[0033] After preparation of the pie mixture 1, rod-like margarine is produced through the above mentioned beam jam wrapping machine. Starting material of margarine is squeezed into each of rod-shaped pieces 3 of solid margarine with 6 mm of diameter and 2 cm of length through the beam jam wrapping machine. The resulting pieces of the rod-shaped margarine are held at a refrigerator and the production of cylindrical margarine pierces is completed. This process makes ready for prepar...

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PUM

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Abstract

The composition of the outer skin of a cream puff is disclosed, which comprises a cream custard layer and a pie layer, and is characterized by a double-layer composition in which said cream custard layer is wrapped in said pie layer. The composition of the outer skin of a cream puff further comprises pieces of rod-shaped solid margarine for improvements in crunchy feeling of the cream puff when eaten, because those pieces create bubbles in the outer skin even after baking process. The addition of the pieces of rod-shaped margarine to the pie mixture prevents as a kind of adhesive property the outer skin from falling apart when eaten.

Description

BACKGROUND OF THE INVENTION [0001] This invention relates to an improvement in of the outer skin or pie-crust layer of cream puffs. Specifically, this invention relates to the composition of the outer skin of a cream puff with a double-layer composition that is semi-processed goods used for the production of cream puffs. [0002] A cream puff has the composition of cream custard filling in a pouch-shaped outer skin called a pie-rust. The inventor of this invention proposed such two-layered cream puff as described and shown in Japanese Utility Model Registration No. 3,086,215 issued on Mar. 13, 20022. The method of manufacturing such a two-layered cream puff includes a process to make a pie crust layer, that is a pouch-shaped skin, and a process to fill the pie crust with custard cream. [0003] In further detail, such a cream puff is manufactured in the following processes. [0004] Step I: Put a fixed amount of butter and water in a pot and heat it. Turn off the heat after boiling. Put i...

Claims

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Application Information

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IPC IPC(8): A21D13/00
CPCA21D6/001A21D13/0006A21D13/0016A21D13/0025A21D13/22A21D13/28A21D13/32
Inventor HIROTA, YUJI
Owner HIROTA YUJI